Cream — Food supply in Fiji
Fiji: Cream — Food supply was 3.87 kcal/cap/d in 2023. ◆ Volatile
Cream — Food supply in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, cream — food supply in Fiji stood at 3.87 kcal/cap/d.
Compared with earlier readings it is down 64.6% on the previous year and up 706.2% over ten years.
Over the whole period, cream — food supply in Fiji peaked at 37.35 kcal/cap/d in 2021 and was at its lowest, 0.07 kcal/cap/d, in 2015.
That places Fiji 48th out of 155 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Cream — Food supply in Fiji, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 6.36 kcal/cap/d | — |
| 2011 | 12.29 kcal/cap/d | +93.2% |
| 2012 | 0.3 kcal/cap/d | -97.6% |
| 2013 | 0.48 kcal/cap/d | +60.0% |
| 2014 | 0.13 kcal/cap/d | -72.9% |
| 2015 | 0.07 kcal/cap/d | -46.2% |
| 2016 | 20.14 kcal/cap/d | +28671.4% |
| 2017 | 23.39 kcal/cap/d | +16.1% |
| 2018 | 24.05 kcal/cap/d | +2.8% |
| 2019 | 35.67 kcal/cap/d | +48.3% |
| 2020 | 32.03 kcal/cap/d | -10.2% |
| 2021 | 37.35 kcal/cap/d | +16.6% |
| 2022 | 10.94 kcal/cap/d | -70.7% |
| 2023 | 3.87 kcal/cap/d | -64.6% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12.29 kcal/cap/d | 0.07 kcal/cap/d | 35.67 kcal/cap/d | 10 |
| 2020s | 21.05 kcal/cap/d | 3.87 kcal/cap/d | 37.35 kcal/cap/d | 4 |
Countries ranked near Fiji
More agriculture & rural data for Fiji
- Agriculture, forestry, and fishing, value added (current US$), annual 10.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1405 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 932.92 current US$ per person (2025)
- Rural population, annual growth rate -0.6777 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4046 units per person (2025)
- Share of GDP from agriculture 14.0% (2025)
- Agriculture as a share of GDP vs. GDP per capita 14.0% (2025)
- Agricultural raw materials exports 5.3% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is cream — food supply in Fiji?
- Cream — food supply in Fiji was 3.87 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — food supply recorded in Fiji?
- The highest recorded value was 37.35 kcal/cap/d in 2021.
- What is the lowest cream — food supply recorded in Fiji?
- The lowest recorded value was 0.07 kcal/cap/d in 2015.
- How does Fiji rank for cream — food supply?
- Fiji ranks 48th out of 155 countries with data for 2023.
- Is cream — food supply rising or falling in Fiji?
- Over the last ten years it is up 706.2%. The long-run trend across the full record is volatile.
- Where does this Fiji data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.